What to know about Gilthead Bream
Golden, indeed—but the real gold is the taste when it lands on your plate fresh from the sea, or in one of those arrangements that only the people of the sea know how to make. Don’t believe us? Try it. We doubt you won’t recognize the Gilthead Bream, but just in case, here’s what to know: it has an oval, tall, and elongated body. Its colour is silvery-grey, with a black spot near the gill and a golden one (yes, that’s where it gets its name) between the eyes.
Origin
Northeast Atlantic (caught with hooks and line gear)
Size
Unit (small – 800g to 1 Kg / medium – 1 to 1.5 Kg / large – 1.5 to 2 Kg)
How do you want it?
Whole / Fillet / Oven / Ceviche
Best way to eat
The Gilthead Bream is perfect on the grill or baked in the oven. Or, if you like, try it salt-baked, as sashimi, or as ceviche—you won’t be disappointed.
What to know about European Seabass
Seabass, or “robalo” to friends, is very well-known around here. If you say otherwise, whisper it—many Portuguese might chase you down. Just in case, here’s what to know: Seabass is a rich fish that feeds on crustaceans, fish, and molluscs. It’s elongated with a thick tail, silvery-grey body, and a bluish or greenish sheen on the back.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Unit (small – 800g to 1 Kg / medium – 1 to 1.5 Kg / large – 1.5 to 2 Kg)
How do you want it?
Whole / Fillet / Oven / Pan-Seared / Ceviche / Steak
Best way to eat
Not sure how to cook it? Seabass shines baked in salt, grilled, oven-baked, or poached. Prefer oriental styles? Try it as sashimi.
What to know about Black Scabbardfish
Is the Black Scabbardfish a pretty fish? Not really. But tastes differ, and nature knows best. You might think it’s just a cousin of the White Scabbardfish—but no, they’re from different families. Black, iridescent, long and sword-shaped (the name makes sense, right?), flattened, and scaleless. Trust us, it only does you good.
Origin
Northeast Atlantic (caught with hooks and line gear)
Size
Unit (1.5 to 2 Kg)
How do you want it?
Whole / Steak / Fillet
Best way to eat
Ask anyone from the sea: grilled, fried, or baked. Beyond that, do as you wish.
What to know about Hake
A classic white fish, delicious when fresh and smelling of the sea. We could talk about health benefits, but let’s not. You already know a good boiled hake is unbeatable. Fun fact: Hake feeds on anchovies, sardines, and herrings.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Unit (small – 800g to 1 Kg / medium – 1 to 1.5 Kg / large – 1 to 2.5 Kg)
How do you want it?
Whole / Steak / Fillet
Best way to eat
Hake works well boiled, fried, or oven-baked with sides. Beyond that, it’s up to you.
What to know about Meagre
The Meagre is a solitary fish, usually in small groups. Elongated, fusiform body, silver colour, feeds on fish and crustaceans. Can reach 2 meters and 40 Kg, though we usually deliver smaller ones that fit in your fridge.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Unit (small – 3 to 4 Kg / medium – 4 to 5 Kg)
How do you want it?
Whole / Steaks / Head
Best way to eat
Grilled, in a cataplana, with rice or pasta. You can also try sashimi or ceviche.
What to know about Grouper
For delicate appetites, Grouper is a treasure. Fresh, it works in any dish. Colour varies from brownish-grey to bluish-grey, with prominent gill spines and a bony ridge. Big head, feeds on crustaceans, molluscs, and fish. Robust fish!
Origin
Northeast Atlantic (caught with hooks and line gear)
Size
Unit (small – 3 to 4 Kg / large – 4 to 5 Kg)
How do you want it?
Whole / Pan-Seared / Steak / Heads
Best way to eat
Best grilled or well-cooked.
What to know about Ray
First encounter with Ray? Prepare yourself—it’s a delight in a fresh fish stew. Low in fat. Colour ranges brown-yellowish to grey with dark spots along the edges.
Origin
Northeast Atlantic (caught with gillnets and similar nets)
Size
Unit (small – 1.5 to 2 Kg / medium – 2 to 2.5 Kg / large – 2.5 to 3 Kg)
How do you want it?
Whole / Steak
With Skin / Skinless
Best way to eat
Perfect in fish stew, braised, or with rice. Oven-baked or fried works too.
What to know about Mackerel
Mackerel caught your eye? Good choice. Rich in nutrients and health benefits.
Origin
Northeast Atlantic (caught with purse seines and lift nets)
Size
Kg (3 to 4 pcs)
How do you want it?
Whole / Pan-Seared
Best way to eat
As you like, but grilled or boiled is our pick.
What to know about Swordfish
Swordfish is robust, long, scaleless, with a very characteristic elongated snout. When fresh, it’s perfect in fish stew.
Origin
Northeast Atlantic (caught with hooks and line gear)
Size
No specific size
How do you want it?
Fish Stew
Best way to eat
In fish stew only. Experiments? That’s up to you.
What to know about Bravo Fish Stew
For brave and discerning palates. Made with the freshest fish: Red Scorpionfish, Monkfish, Gurnard, and Monkfish liver.
Size
2 Kg / 3 Kg / 4 Kg / 5 Kg
How do you want it?
Fish Stew
Best way to eat
It’s fish stew—enjoy it as is!
What to know about your Fish Stew
DIY option: combine your favourite fish, and we’ll ensure the freshest product reaches you ready to cook. Choices: Red Scorpionfish, Monkfish, Ray, Gurnard, Skinless Dogfish, Monkfish liver.
Size
2 Kg / 3 Kg / 4 Kg / 5 Kg
How do you want it?
Fish Stew
Best way to eat
If you’re still unsure, it’s clearly fish stew—no surprises.
PORTO DE PESCA DE SESIMBRA
ARMAZEM Nº4 E Nº6 DOCAPESCA
2970-152 SESIMBRA
EMAIL: GERAL@ALEMMAR.COM.PT
TELEFONE/PHONE: +351 912 436 091
*(chamada para rede fixa nacional
Call to national landline)
©2026 BRAVO | Website by Magnesio.pt
